Greek Chicken Meatballs Recipe

Greek chicken meatballs on a white plate with orzo and lemon wedges.

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Greek Chicken Meatballs Recipe

These easy baked Greek chicken meatballs are tender, juicy, and packed with Mediterranean flavor. The meatballs are seasoned with garlic, fresh lemon juice, parsley, Mediterranean spices, and crumbled feta cheese.

Prep Time20

Cook Time10

Total Time30

Course: Appetizers, Chicken + Poultry, Dinners

Cuisine: Greek, Mediterranean

Keyword: baked Greek chicken meatballs, Greek chicken meatballs

Servings: servings

Author: Danae Halliday

Equipment

Ingredients

1/3 cup panko bread crumbs
1/4 cup chopped flat leaf parsley
3 tablespoons grated yellow onion
1 clove garlic grated or minced
Zest of a lemon
2 tablespoons fresh lemon juice
1 egg
3/4 teaspoon kosher salt or to taste
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 pound ground chicken or ground turkey, I use 93/7%
2 ounces feta cheese crumbled

Instructions

Preheat oven to 450° F. and line a baking sheet with parchment paper or foil. Spray with cooking oil.
Add all of the ingredients except the ground chicken and feta to a mixing bowl. Whisk together until combined. Add the ground chicken and feta into the mixture and use your hands to combine the ingredients being careful not to over mix.
Coat your hands with a little oil and scoop out approximately a tablespoon size amount of the meat and roll it into a ball.
Place the meatballs onto the prepared baking sheet and spray or brush the tops with olive oil.
Place the baking sheet on the center rack of the oven and bake for approximately 10-12 minutes or until golden brown.
Serve the meatballs with a side of your choice and tzatziki sauce for dipping.

Notes

The meatballs will keep for 4-5 days in an airtight container in the refrigerator. They can also be frozen for 2-3 months. Defrost in the refrigerator overnight before reheating.

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